Tiramisu: part 1

Yield: 4 servings

Measure Ingredient
\N litre L/2 cups granulated sugar
\N litre Cup all-purpose flour
¾ cup Unsweetened cocoa
2 teaspoons Baking powder
\N litre Teaspoon baking soda
\N \N L/4 teaspoon salt
4 \N Eggs, separated
2 \N Egg whites
¾ cup Vegetable oil
\N \N L/2 cup water
\N litre Teaspoon vanilla extract

Chocolate chiffon cake: Sift together l cup sugar, the flour, cocoa, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer, with paddle or beaters, beat the egg yolks at high speed. Turn speed to low and pour in the oil, water and vanilla. Gradually add the sifted ingredients, and when almost incorporated, turn speed to medium, and beat until well combined. Remove bowl from machine.

In another clean large bowl, with whip or beaters, whip the 6 egg whites until soft peaks form. Start on medium speed and raise speed as peaks begin to form. Gradually pour in the remaining l/2 cup sugar and whip until whites are shiny and firm but not stiff. With a rubber spatula, fold l/4 of the whites into the chocolate mixture, then scrape the chocolate mixture back into the whites, quickly folding until completely incorporated.

Scrape the mixture into a greased and floured half-sheet pan and bake until edges of the cake pull away from the pan and a tester, gently inserted into the cake, comes out clean.


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